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Impact of Spices and Wine‐Based Marinades on Tenderness,Fragmentation of Myofibrillar Proteins and Color Stability in Bovine Biceps Femoris Muscle |
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| Authors: | Daniela Istrati Ana‐Maria Simion Ciuciu Camelia Vizireanu Aurelia Ionescu Javier Carballo |
| Affiliation: | 1. Food Science, Food Engineering, Food Biotechnology Department, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania;2. área de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain |
| Abstract: | |
| Keywords: | Beef muscle color stability marination myofibrillar proteins spices texture |